Sedlak Anthony - The main: recipes

the main

{recipes}

Anthony Sedlak

Copyright 2008 by Canwest Media Inc.

Whitecap Books

Whitecap Books is known for its expertise in the cookbook market, and has produced some of the most innovative and familiar titles found in kitchens across North America. Visit our website at www.whitecap.ca.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For more information contact Whitecap Books, at 351 Lynn Avenue, North Vancouver, BC V7J 2C4.

The information in this book is true and complete to the best of the authors knowledge. All recommendations are made without guarantee on the part of the author or Whitecap Books Ltd. The author and publisher disclaim any liability in connection with the use of this information.

Epub Design and Creation by Jesse Marchand

Photography by David Bagosy (www.davidbagosy.com)

Story editing by Claire Leila Philipson

Recipe development by Claudia Bianchi

Recipe editing by Taryn Boyd

Index by Carol Hamill

Library and Archives Canada Cataloguing in Publication

Sedlak, Anthony, 19832012

The main : recipes / Anthony Sedlak.

Includes index.

ISBN 978-1-55285-945-2

1. Cookery. I. Title.

TX714.S42 2008 641.5 C2008-902145-2

The publisher acknowledges the financial support of the Government of Canada through the Canada Book Fund (CBF) and the Province of British Columbia through the Book Publishing Tax Credit.

For you, little Sophieforever and always my best friend and lover, and the sweetest of hearts

TABLE OF CONTENTS

-----

INTRODUCTION

If you had told me over a decade agowhen I was a little 13-year-old punkthat someday Id be writing an introduction to my book, I wouldnt have bought it. But thats how old I was when it all kicked off.

MY STORY

I grew up just a hop, skip, and a jump away from the base of Grouse Mountain (in North Vancouver, BC), where a red gondola whisks awaiting winter sporting enthusiasts up to a picturesque wonderland. Although Id been an avid snowboarder since age 11, my parents were not about to drop the 600 beans necessary to get me a seasons pass. It just wasnt going to happen. Instead, my mom, a master of exploring other avenues, took note of a classied ad in our local paper: the resort cafeteria at Grouse Mountain was hiring people to bus tables.

I was familiar with the caf. It was a gong show in the winter, crammed with overly hyper, under-supervised young whippersnappersjust like me. Of course, a substantial amount of the appeal in going up the mountain was the fact that you were up there with just your mates3,700 feet above the supervision of your parents.

I also knew full well that getting a job at the mountain meant a free seasons pass. So I welcomed the opportunity. The fact that I was not yet of legal age to work didnt cross my mind, nor apparently the mind of the supervisor who hired me. I thought having a job was tops, not only for the regular paycheques that blew any average kids allowance out of the water, but also because of the environment. My co-workers were older teens who were all notably cool. And the occasional after-shift beer would nd its way to me. People treated me like a little brotherthey looked out for me, taught me the ins and outs of the job, and occasionally put me in my place.

I had a positive attitude and a good work ethic. I enjoyed what I was doing, and I smiled at the right people. By 14, I was awarded employee of the month. the owner, Mr. McLaughlin (I call him Stuart now), gave me a gift certicate to have dinner at the resorts agship eatery. I couldnt get the guts to invite a girl for dinner, so I brought my best buddy at the time, Bryan Kelly. We ironed our khakis and polo shirts, and buffed up our best skateboarding shoes.

This was a turning point. To this day I dont remember what we orderedmost likely because at the time I didnt even know what I was ordering. I wasnt particularly well versed in French culinary terms, and the food was a far cry from what I was used to or had ever experienced. Now, I dont know if I was sold on a culinary career right there and then, but I was denitely blown away by our meal. I was amazed to think that raw ingredients could be transformed and manipulated into something so rened and perfect.

From then on I pursued cooking both in high school, where I opted out of regular academics and instead chased down a culinary program, and at the mountain, where I was being whisked through the various kitchens. With its three restaurants, Grouse Mountain was the perfect platform from which to launch my culinary career; each restaurant provided me with a new set of challenges. Throughout my 11 years there, I always shared a kitchen with a great team, including several chefs who were genuinely proud of their profession and committed enough to mentor me.

After pursuing my Red Seal certication, I headed to London, England, and joined the kitchen of the renowned La Trompette restaurant in West London. After 16 months on the London culinary scene, I returned home to North Vancouver and accepted a chef position at The Observatory, Grouse Mountains newly renovated high-end dining room.

During my time at The Observatory I won a series of culinary competitions in vancouver. I was chosen as Canadas sole representative to compete in the Hans Bueschkens World Junior Chefs Challenge in Auckland, New Zealanda once-in-a-lifetime opportunity. Doors were beginning to open, and my passion for cooking was becoming more and more serious. Later that year, I was one of six participants selected from across the country to compete in Food Networks Superstar Chef Challenge II, which I was lucky enough to win. I then went on to help develop and host Food networks new TV series The Main .

I love that the network has something for everyone, from the novice to the seasoned home cook right through to the professional chef. Even some of my tightest friends, who are just regular guys in university (and who cant cook to save their lives), thoroughly enjoy watching Gordon Ramsay tear up some wannabe proI do too. Im proud to be part of this family of hugely talented chefs and entertainers.

Sometimes I really feel like I won the lottery. Ive had the chance to travel and meet some top chefs, and made some lifelong friends, all while cooking up a stormthe very thing I live for. If this turns out to be just a dream, well, dont wake me up!

MY PHILOSOPHY

As much as food is a social activity and something to be shared, it can also be very personal. Food and cooking has always been a part of me. This collection reects not only who I am as a chef, both in the restaurant and at home, but also me as a person.

At the same time, every chef is a reection of his or her mentors. Yes, I have logged countless unpaid hours, and have been dedicated, driven, hard-working, and all that. The truth is, many cooks and chefs are. But mostly Im here today because Ive always been surrounded by talented, passionate people who share my goals and aspirations. To those who have inspired and inuenced me, as both a chef and a human beingthank you. You know who you are.

MY BOOK